Emerging as a staple in Beijing cuisine over three hundred years ago, fermented mung bean milk is a by-product of the process of making starch (for example, cellophane noodles). Although its appearance may not appeal to the western traveler (it is grey-green), it has a sour and slightly sweet flavor (which not everyone appreciates). To make it more digestible – and receive its many health benefits – combine with pickles and cayenne pepper oil.
Update: June 23, 2021